STICKY PORK WITH PICK­LED ONION SALAD

SERVES 6 PREP 20 MINS COOK 2 HOURS 20 MINS PER SERVE 3443kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

1 kg bone­less pork belly veg­etable oil, for deep fry­ing

2 tbsp brown su­gar

1/3 cup crushed peanuts lime cheeks, to serve

MASTER STOCK

8 cups wa­ter

1/2 cup shao hs­ing

1/2 cup soy sauce

2 star anise

2 cin­na­mon sticks

PICK­LED ONION SALAD

1 1/2 cups ap­ple cider vine­gar

1/4 cup caster su­gar

1 tsp ta­ble salt

2 red onions, wedges, blanched

100g rice ver­mi­celli noo­dles

2 car­rots, peeled, juli­enne

1 bunch radish, finely sliced

1 cup co­rian­der leaves

1 cup mint leaves

1 Pat pork dry with pa­per towel and place in a large saucepan. Set aside.

2 MASTER STOCK In a large saucepan, sim­mer all in­gre­di­ents 30 mins. Strain, dis­card­ing solids.

3 Pour stock over pork. Weigh down with a car­touche. Cover and sim­mer on low 2 hours un­til pork is ten­der.

4 Trans­fer pork to a tray. Strain and re­serve stock. Pat pork dry with pa­per towel (see tip). Cut pork into 2.5cm cubes.

5 In a wok or deep fry­ing pan, heat oil on high un­til sur­face shim­mers. Deep-fry pork in 2 batches, 2-3 mins each, un­til golden and crisp. Drain on pa­per towel.

6 In a wok or large fry­ing pan, heat su­gar and 1 cup re­served stock on medium. Sim­mer, stir­ring, 3-4 mins un­til re­duced by half and syrupy. Re­turn pork to wok, toss­ing to coat.

7 PICK­LED ONION SALAD In a small saucepan, com­bine, vine­gar, su­gar and salt. Boil 1 min, then trans­fer to a bowl with onion. Set aside 20 mins. Drain. Pour boil­ing wa­ter over rice noo­dles and set aside 5 mins. Drain well. In a large bowl, toss noo­dles with re­main­ing in­gre­di­ents and onion.

8 Top salad with pork and nuts. Serve with lime cheeks.

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